Tuesday, June 10, 2008

Melt in Your Mouth Muffins

This is a recipe from a friend of mine (Karalyn Barton) who is so good at making very, very yummy things out of wheat. It's a mix you can keep and use whenever you feel like having yummy muffins. Having a ready-mix = less stress/less time. We usually make these for breakfast and then I pop a few in lunches. We like the plain muffins, but the variations are delicious, too.

In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg. Mix well. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6-8 months. Makes about 11 cups of muffin mix.

I made these last week and my kids loved them, using the plain version. I'm excited to have the extra mix on hand to try the other variations that more quickly. I'm trying to work in my food storage with my cooking, so I used powdered milk + water for the milk.